Soft Chocolate Chip Cookies Without Brown Sugar
Discover a fresh take on classic chocolate chip cookies—made without brown sugar. Whether it's preference or pantry limits, enjoy a simpler, crisper treat!
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Servings: 22 cookies
Equipment
- Small pot
- Measuring cup or glass jar (to pour the clarified butter)
- Fine mesh, strainer, or cheesecloth (to strain the clarified butter)
- Scale or measuring cups and spoons
- Stand mixer
- Cookie scoop
- Cookie sheet
- Parchment paper or silicone mat
Ingredients
- 254 g unsalted butter 2 sticks plus 2 tablespoons
- 322 g all purpose flour 2 2/3 cups
- 6 g baking soda 1 1/4 tsp
- 3 g salt 1/2 tsp
- 212 g granulated sugar 1 cup
- 100 g eggs 2 eggs
- 15 ml vanilla extract 1 tbsp
- 240 g chocolate chips 2 cups
Instructions
Clarify and Brown the Buter
- Have ready the strainer suspended over the measuring cup.254 g unsalted butter
- In a small saucepan, melt unsalted butter over low heat until it's fully melted. Continue heating until the butter starts to foam, and then watch as the color turns golden brown.
- As soon as the milk solid becomes a dark brown, pour the butter into the strainer with the measuring cup. You should have about a cup or so of clarified butter.
Make the Cookie Dough
- Whisk together all-purpose flour, baking soda, and sea salt in a medium bowl.322 g all purpose flour, 6 g baking soda, 3 g salt
- Combine butter with the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix until well combined.212 g granulated sugar
- Beat in eggs one at a time, then stir in vanilla extract.100 g eggs, 15 ml vanilla extract
- Gradually add your dry ingredients to this mixture, mixing until just combined.
- Fold in the chocolate chips.240 g chocolate chips
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 375°F (190°C).
- Prepare a cookie sheet with parchment paper or silicone mat.
- Roll the dough into balls using a 1 1/2 tbsp cookie scoop (about 42g). Place them on a baking sheet lined with parchment paper, leaving enough space (about 2 inches) between each for them to spread.
- Bake for about 8-10 minutes or until the edges start to turn golden. The center should still look soft.
- Take the cookies out of the oven and let them cool on the baking sheet for 1 minute or until firm enough to transfer to a cooling rack. Cookies will firm up as they cool.
Notes
- You might feel tempted to keep the cookies in the oven for longer than 10 minutes because they will look really soft in the middle. Doing so will result in a hard cookie instead of a chewy one.
- The cookies will be really soft when they come out of the oven. They will fall apart if you try to transfer them without letting them cool for a minute or two on the baking sheet.
